A VEGETARIAN'S DREAM SWEET POTATO DINNER
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever kind of lentil you like best for the salad-we prefer black beluga lentils because of how well they hold their caviar-like shape.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Lentil Mushroom Vegetarian Feta Garlic Lemon Dill Green Onion/Scallion Wheat/Gluten-Free Sheet Pan Sheet-Pan Dinner Fall Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15-20 minutes.
- While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15-20 minutes. Drain and transfer to a medium bowl.
- Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12-15 minutes.
- Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
- Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
- Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.
SWEET POTATO DREAMS
Lynn House, most recently of the Chicago bar Blackbird, drew on her Southern background for this rich cocktail. "One of my greatest memories as a child was making pies with my grandmother for the holidays," she said. "There would be apple, pecan, pumpkin and, of course, sweet potato pies." To her beloved sweet potatoes, Ms. House adds rum, maple syrup, cream and cinnamon. "Adding the whole egg to the cocktail turns it into a flip, which is a very traditional holiday drink," she said. The result is a creamy and comforting dessert drink, with an almost puddinglike texture.
Provided by Robert Simonson
Categories quick, cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Empty the can of sweet potatoes, including syrup, into a blender. Purée.
- In a cocktail shaker, combine 2 heaping teaspoons of the purée with the rum, egg and maple syrup. Shake vigorously without ice. Half-fill shaker with ice and shake again. Strain mixture into a cocktail glass or coupe. Top with a dollop of whipped cream. Grate cinnamon stick over the top, or dust with ground cinnamon.
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